[CH] Indonesian recipe #1
A.Paysinger (asenji@earthlink.net)
Fri, 06 Nov 1998 23:24:25 -0800
Gado-Gado
Vegetable Salad with Peanut sauce
8 oz firm beancurd (tofu)
vegetable oil for deep frying
10 baby new potatos, halved
20 green beans sliced diagonally into 2 inch pieces
1 tablespoon sesame oil
2 teaspoons vegetable oil, extra
1/2 small cabbage
1 cup bean sprouts
1 small cucumber, chopped
4 hard-boiled eggs
Sauce
1 cup peanuts, roasted
8 scallions chopped
2 cloves garlic, crushed
1 teaspoon dried shrimp paste (find in Asian markets)
1 fresh red chile, finely chopped (choose your own heat level)
2 tablespoons vegetable oil
1 tablespoon palm sugar (Asian market)
1 1/2 cups coconut milk (canned item, ditto Asian market)
1/2 cup water.
cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in
batches in hot oil till browned, drain on paper towel, set aside.
Boil, steam or microwave potatoes and beans separately until just
tender, drain, plunge into ice water to blanch, drain.
Heat sesame oil and extra vegetable oil in wok or pan, add cabbage,
cook, stirring till just tender. Cool.
Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and
eggs on large plate;
Drizzle with peanut sauce.
to make sauce,
blend or process peanuts (or use a good, deli-type peanut butter)
scallions, garlic, belacan and chile till smooth. Heat oil in pan, add
peanut mixture and cook stirring constantly for 3 minutes. Add sugar,
coconut milk and water, simmer uncovered 3 minutes.
Everything can be prepared ahead of time and stored separately in
fridge.
combine vegetables, eggs, beancurd, heat peanut sauce and serve as
above.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/